Summer vegetable soup

Name: Summer vegetable soup
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 800 g Potatoes; 8 Carrots; 3 Kohlrabi; 3 small onions; 1-2 TEASPOONS Oil; 4 TSP Vegetable broth; 200 g frozen peas; 4 discs (approx. 80 g) Kasseler cold cuts; 7-10 Tbsp salt, white pepper; 1/2 bunch Chervil or parsley

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

800 g Potatoes
8 Carrots
3 Kohlrabi
3 small onions
1-2 TEASPOONS Oil
4 TSP Vegetable broth
200 g frozen peas
4 discs (approx. 80 g) Kasseler cold cuts
7-10 Tbsp salt, white pepper
1/2 bunch Chervil or parsley

Directions

1
Peel, wash and chop the potatoes. Clean, peel and wash the vegetables. Cut carrots into slices, kohlrabi into pieces. Peel and chop onions
2
Heat the oil in a pot. Brown the vegetables, onions and potatoes in it. Deglaze with 1 l water. Bring to the boil and stir in the stock. Cover and cook for about 12 minutes. Add the frozen peas about 5 minutes before the end and cook with them
3
Cut the cold cuts into strips and heat in the soup, season to taste. Wash the chervil, pluck it and sprinkle it on top